How to Feed & Maintain Your Sourdough Starter

Taking care of a sourdough starter might seem intimidating at first, but once you understand the basics, it becomes a simple and rewarding part of your baking routine. A healthy starter is what gives sourdough its rise, flavor, and character, so learning how to feed and maintain it is essential.

What Is a Sourdough Starter?

A sourdough starter is a living mixture of flour and water that naturally develops wild yeast and bacteria. These microorganisms are what allow your bread to rise without commercial yeast, while also creating that signature sourdough flavor.

How Often Should You Feed Your Starter?

How often you feed your starter depends on how often you bake and where you store it.

• Room Temperature: Feed your starter once every 24 hours if you keep it on the counter.
• Refrigerator: Feed your starter once a week if stored in the fridge.

If you bake frequently, keeping your starter at room temperature is ideal. If you bake occasionally, refrigeration is a great low-maintenance option.

Basic Feeding Ratio

A simple and reliable feeding ratio is:

1:1:1 (starter : flour : water)

For example:

• 50g starter
• 50g flour
• 50g water

This keeps your starter balanced and active.

Step-by-Step Feeding Process

1. Discard about half of your starter (or more if needed).
2. Add equal parts flour and water to the remaining starter.
3. Mix until smooth and fully combined.
4. Cover loosely and let it sit at room temperature.

After feeding, your starter should become bubbly and active within a few hours.

How to Know If Your Starter Is Healthy

A healthy starter will:

• Double in size within 4–8 hours after feeding
• Have a light, airy texture with bubbles
• Smell slightly tangy, not harsh or unpleasant

If your starter isn’t rising well, it may just need more consistent feeding or a warmer environment.

Storing Your Starter

If you don’t bake every day, storing your starter in the refrigerator is the easiest way to maintain it.

• Feed it before placing it in the fridge
• Keep it in an airtight or loosely covered container
• Feed it once a week to keep it healthy

Before baking, take it out, feed it, and let it become active again at room temperature.

Tips for Success

• Use unbleached flour for best results
• Keep your feeding schedule consistent
• Use warm (not hot) water to encourage activity
• Don’t panic if it looks inactive — starters are resilient

Final Thoughts

Maintaining a sourdough starter is less about perfection and more about consistency. With regular feedings and a little attention, your starter will become a reliable part of your baking routine.

Over time, you’ll get to know how your starter behaves and what it needs, making the process feel second nature. Once you have a healthy starter, you’re ready to start baking with confidence.